Fresh tomato sauce made easy

Back in the day, it used to be a bit of a chore to remove the skins and seeds from tomatoes before making sauce (seeds make the sauce bitter; skins make it lumpy).

With a tomato press, you can make tomato sauce much more quickly:

  1. Select and rinse some ripe tomatoes.  Roma-type tomatoes work best, but any kind will do.
  2. Immerse them in boiling water just long enough to loosen their skins, then let them cool.DSCN1311
  3. Put the cool tomatoes in the hopper of the tomato press, and crank the handle (pressing lightly on the tomatoes), until they are all through.
    The sauce will flow out one side, and the seeds and skins out the other.DSCN1313.jpg
  4. Press the seed mixture through a second time to get all of the juice out.
  5. Cook the juice until it reaches your desired consistency.
  6. Use fresh, or, if canning sauce:
    • Add citric acid or lemon juice to each bottle.  For pints, add 1 tbsp. lemon juice or 1/4 tsp. citric acid; for quarts, add 2 tbsp. of lemon juice or 1/2 tsp. of citric acid.
      Follow a recipe if adding herbs or spices.  It is dangerous to experiment with canning recipes.
    • Process the bottles in a conventional water-bath canner for 35 minutes.
    • When using your canned sauce, add some natural sweetener to counter-effect the bitterness of the lemon juice.

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